Roast Chicken with Bell Peppers, Lemon, and Thyme
['4 large bell peppers (any color)', '1 large shallot, thinly sliced', '1 Fresno chile, thinly sliced crosswise', '5 sprigs thyme, divided', 'Kosher salt, freshly ground pepper', '1/4 cup plus 1 Tbsp. extra-virgin olive oil', '1 (3 1/2–4-lb.) chicken, patted dry', '1 lemon', 'halved']
Place a rack in middle of oven; preheat to 425°F. Heat a large ovenproof skillet, preferably cast iron, over medium-high. Cook bell peppers in skillet, turning every minute or two, until blistered in several spots, about 5 minutes. (You aren’t trying to cook them, just get some color on them.) Transfer bell peppers to a cutting board and let cool slightly; reserve skillet. Stand a pepper upright and slice off sides, working your way around stem in 3 or 4 cuts. Pull out ribs and seeds; discard along with stems. Repeat with remaining peppers.
Return peppers to skillet and add shallot, chile, and 3 thyme sprigs. Season generously with salt and black pepper and drizzle 1/4 cup oil over. Season chicken all over with salt and black pepper and set on top of peppers. Place a lemon half and remaining 2 thyme sprigs in chicken cavity and rub skin all over with remaining 1 Tbsp. oil. Roast in oven until skin is golden brown and crisp all over and an instant-read thermometer inserted into the thickest part of breast registers 160°F, 60–80 minutes. Remove from oven (be careful; handle is hot!) and let rest 15 minutes before transferring chicken to a cutting board and carving.
Just before serving, squeeze remaining lemon half over chicken and bell peppers.
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